Antipasti Parcels
FOOD + DRINK
WRAPPED IN LOVE
Antipasti Parcels
Recipe by: Seggiano, seggiano. com
Serves: 6 Cooking time: 30 minutes
Ingredients:
• 2 sheets of ready-made puff pastry
• 3-4 tbsp Seggiano Raw Basil Pesto
• 250g Seggiano Mixed Vegetable Antipasti, finely chopped
• 75g goat’ s cheese log, sliced and halved into semi circles
• 1 egg yolk, beaten
• Sesame seeds( optional)
Method:
1. Unroll the pastry sheet and cut into 12 squares, approx. 8cm x 8cm depending on the size of your pastry. It is easiest to do this with a pizza wheel if you have one.
2. Lay a square of pastry in front of you and rotate 90 degrees so that you have a diamond shape. Spread a little pesto over the top half of the pastry, leaving a small border around the edge. Top with a teaspoon of chopped antipasti( don’ t be too tempted to overfill at this stage or the parcels will burst in the oven). Add half a slice of goat’ s cheese.
3. Brush the edge of the pastry with egg yolk, then fold the bottom corner over to meet the top corner and use a fork to seal the edges. Brush the top with more egg yolk and sprinkle with sesame seeds if using. Transfer to a lined baking tray then repeat with the remaining pastry.
4. Bake for 10-12 minutes in a preheated oven at 200 º C or until the pastry is golden and crisp.
TOP TIP: Best served warm but can be eaten cold. These can be made ahead so that you have them on hand for when guests pop over. Make the parcels as above but don’ t brush with the egg yolk. They can be stored in the fridge in an airtight container for 2-3 days or frozen for up to a month. If cooking from frozen, reduce the oven temperature to 180 º C and cook for 18-20 minutes.
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